LIVE
Rating: 5 stars
1339 Ratings
  • 5 star values: 1339
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,339 Ratings

To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.More Green Salad Recipes

1998 Best New Chef Michael Symon
Michael Symon
February 2008

Gallery

Credit: © Maura McEvoy

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.

    Advertisement
Advertisement